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Ryan’s Bolognese Sauce

Ryan’s Bolognese Sauce
The thing about my recent houseguest Ryan is that he’s an exceptional cook. Bottom line: the guy just flat knows what he’s doing in the kitchen, wrestling pretty much any ingredient to the ground with complete confidence. If he wasn’t a minister, I’d say he missed his calling. But…yeah. The other thing about my recent houseguest Ryan is…he doesn’t so much use recipes. The night before Ryan and his family left Oklahoma (and guess what? For dinner Ryan prepared homemade pasta and his version of a Bolognese sauce. Please bear with me on the quantities of the ingredients Ryan used. He started by grating carrots. I started by having a glass of wine. Then he peeled and halved a red onion. Then he diced up a good amount. Then he sliced and diced a HUGE boatload of garlic. Lots of olive oil went into the Dutch oven. When it comes to adding olive oil to the pan, we don’t deal in tablespoons around here. When the oil was heated, Ryan threw in the grated carrots. Then came the red onions. Intellesting. Related:  Food PornFood & Drink

Zucchini Parmesan Crisps Recipe : Ellie Krieger Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Sweet 'N Creamy Macaroni Salad No barbecue is complete without a nice chilled pasta salad. Today I’m going to share with you a twist on a classic macaroni salad. One that will be a SUPER-DUPER HIT at any pot luck, 4th of July celebration or a large family gathering!! Now, before any of you go off on me, about this salad not being healthy…I’m letting you know that it isn’t meant to be. It’s a feel good, comforting, holiday pasta salad that you’ll feel guilty for eating so much of, but you can’t help yourself cos it’s soooo good! This isn’t your grandma’s macaroni salad either, it’s a sweet n creamy dressing with hint of spice. Although I made a smaller batch of this salad for the recipe (half a pack of pasta), you can easily double it to make a whole (1lb) pack of pasta, for a larger gathering. Here’s how you can make this deliciously sweet and creamy macaroni salad… Method: - Start by boiling the macaroni in a large pot of salted water, until it’s cooked through.

Magic Sauce Recipe I call this the magic sauce recipe. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Let's just start by putting one thing out there. It's as versatile as a black dress. - More Herb Recipes - - More Paprika Recipes - - More Quick Recipes - 1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well-crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle. Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Makes ~2/3 cup. Print Recipe

13 ways to eat like a Peruvian | PERU DELIGHTS Hello everyone! It’s Friday the 13th. As a saying I like goes: “Bad luck? Good luck? Here’s the list: 1. 2. (dried and toasted Andean corn), tequeños, yuquitas (fried yuca) with Huancaina sauce, conchitas a la parmesana, or a combination of dishes shared by everyone in the table , if you eat out in Peru you better be hungry, because 3 courses are not enough for us. 3. 4. with your meals. in their bags when they move abroad. 5. 6. 7. 8. 9. 10. Which brings us to the next 2 points… 11. 12. 13. Oh, we couldn’t help it. 14. Share this with your friends! Sriracha Garlic Wings It's hard to get enough of chicken wings, especially in the summer, and especially when there's some major sporting event on. For as long as I can remember I've followed the Olympics religiously. Swimming, track, gymnastics, tennis, diving, you name it. I'll follow prelims as well as finals and ooh and aah over all the heartwarming background stories of athletes I had never heard of two weeks prior. (And being in Beijing for the 2008 games, in the center of all the action, was such a fun experience!) This time around I'm watching everything from my couch in Brooklyn. These Sriracha garlic wings can be made with common pantry ingredients. And I recommend having some good beer on hand to wash these wings down.

Blue Cheese Guacamole I didn't really get into avocados until just a few years ago but ever since then I have been hooked. One of my favourite way of enjoying avocados has to be in guacamole as it show cases the avocados beautifully and it is just plain amazing! The base recipe for guacamole is pretty easy and once you have it mastered it is fun to play around with it and I often like to try adding different ingredients to change up the flavour profile a bit. After having both avocado slices and a blue cheese in a sandwich a while ago I had been fantasizing about combining them in a guacamole and on fajita night it was the perfect chance to try it out. I pretty much just took my number one guacamole recipe and added blue cheese which I brought up to room temperature first so that it would more easily mash into the guacamole. Get 5 Closet Cooking cookbooks in a bundle for a 30% discount over buying them individually. Blue Cheese Guacamole Cool and creamy guacamole with the tangy hit of blue cheese Ingredients

Gonna Want Seconds - Luscious Lemon Crinkle Cookies August 26, 2011 Print This Recipe Do you love lemon flavored bake goods? I soooo do. It seems to me that some people are either chocolate lovers or lemon lovers. I happen to LOVE BOTH. Ingredients: 1/2 Cup - Unsalted Butter, Softened1 Cup - Sugar1/2 Teaspoon - Vanilla Extract1 - Egg, Large1 Teaspoon - Lemon Zest1 Tablespoon - Lemon Juice, Fresh1/4 Teaspoon - Salt1/4 Teaspoon - Baking Powder1/8 Teaspoon - Baking Soda1 1/2 Cup - All Purpose Flour Instructions: Preheat oven to 350 degrees. Source: Lauren’s Latest

Jalapeño Popper Dip I love any excuse I can come up with for making, and subsequently devouring, all sorts of delicious dips. You might remember that back right before Christmas my friend Beth held a “dip party” at her house. That gathering brought us the Buffalo Chicken Dip, Hot Reuben Dip, and the Sausage Dip. It was a seriously genius idea. Now that the NFL lockout is over and we’re guaranteed the ability to watch football through the fall and early winter, I’m celebrating with a football-season worthy dip. This dip is everything that makes jalapeño poppers so addicting, and then some. One year ago: Salted Chocolate Shortbread CookiesTwo years ago: The Signature SaladThree years ago: Black-and-White Banana Loaf

Jalapeno Ranch Dressing Ranch dressing is one of the most popular dressings around and I had been thinking about making a spicy jalapeno ranch dressing for a while. Your basic ranch dressing is made with buttermilk and mayonnaise and it is seasoned with spices such as salt, pepper, paprika, and mustard along with plenty of herbs including parsley, chives and dill. All of this makes for a cool and creamy dressing but this time I was thinking more along the lines of a Texmex style ranch dressing with some heat from jalapeno peppers in addition to some fresh cilantro and a burst of lime juice. Jalapeno Ranch Dressing Prep Time: 10 minutes Total Time: 10 minutes Servings: 1 A fresh and creamy ranch dressing with a spicy jalapeno pepper kick. ingredients 1/4 cup buttermilk1/4 cup mayonnaise1 jalapeno, stemmed and seeded1 clove garlic1 green onion1 tablespoon lime juice (~1/2 lime)1 handful cilantrosalt and pepper to taste directions Place everything in a food processor and puree.

Pappa al Pomodoro Recipe Preheat oven to 450°. Toss tomatoes, garlic, fennel seeds, and 3 Tbsp. oil in a large baking dish; season with salt and pepper. Roast, stirring occasionally, until the tomatoes are browned and the juices thicken, 30–35 minutes. Transfer tomato mixture to a large sauce-pan; add basil, 1 cup torn bread, and 4 cups water.

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